Shrimp And Grits

Ingredients

• 8 strips bacon, chopped
• 4 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 4 large cloves garlic, chopped
• ½ pound mushrooms, sliced
• 3 cups diced fresh summer tomatoes or 1 14 ½ oz. can of tomato wedges, drained
• 2 teaspoons Worcestershire sauce
• dash Tabasco
• 1 pound medium shrimp, shelled
• salt and pepper to taste
• Stone Ground Yellow Grits
• 1 ½ cups chicken stock
• 1 ½ cups milk
• ¾ cups yellow stone ground grits
• ¾ cups cream
• 4 tablespoons unsalted butter

Instructions

1. Sauté bacon until crisp. Remove bacon from pan and reserve.
2. Drain bacon grease. Add butter. Sauté onion and garlic until tender.
3. Add mushrooms and sauté until they begin to soften.
4. Add tomatoes, Worcestershire and Tabasco.
5. Simmer 10 minutes to blend flavors.
6. Just before serving, add shrimp and cook, stirring, until they turn pink and begin to curl. Salt and pepper to taste.
7. Serve over hot grits.

For the grits

1. Bring chicken stock and milk to boil. Stir in grits.
2. Simmer, stirring frequently, until it begins to thicken and grits begin to soften. This will be approximately 30 minutes.
3. You may need to add more milk as you go. Stir in the cream and butter, simmer until soft and creamy. Watch carefully to prevent grits from scorching.

By KathyMillerTime

In celebration of the Amelia Island Shrimp Festival